Slow-Cooker Chicken Stock
Combine carrot, celery, onion, chicken, parsley, thyme, bay leaf, garlic and peppercorns in a 6-quart slow cooker (see Tip). Add water.Advertisement
Cover and cook on High for 4 hours. Strain and let cool to room temperature.
Tip: For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
To make ahead: Refrigerate cooled stock airtight for up to 1 week or freeze for up to 3 months.
Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.